Happy little Shawn around the Christmas tree
	Candy Cane Cookies

These are my favorite Christmas cookies.

My brother and I would “help” my mom make them every year.

It was our tradition to watch “Rudolph the Red-Nosed Reindeer” while they were baking and eat them at the end of the movie.

Top them with crushed candy cane pieces after they bake to make them the perfect holiday cookie. 


Candy Cane Cookies 

INGREDIENTS:

• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup sifted powdered sugar
• 1 egg, lightly beaten
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1/2 tsp. red food coloring

INSTRUCTIONS:

• Cream shortening and butter in a large mixing bowl.
• Gradually add 1 cup powdered sugar, beating until light and fluffy.
• Add egg, beat well. Stir in flavorings.
• Add flour and salt; mix well.
• Divide dough in half; tint half of dough with food coloring.
• Shape tinted and plain doughs by teaspoons into 4 1/2 inch rolls (snakes) on a lightly floured surface.
• Place tinted and plain snakes side by side and carefully twist together. Curve one end down to resemble a cane. Repeat, repeat, repeat.
• Place cookies on ungreased cookie sheet, bake at 375 degrees for 9 minutes or just until edges begin to brown. Cool on wire rack.
• Makes about 4 dozen small candy canes.

	Shawn with his newest toy truck